Tim Lloyd has over 30 years of experience in food preparation, menu development, and kitchen management. He has a proven track record of exceptional culinary skills, ensuring high standards for cleanliness and food safety. His experience includes roles as a restaurant chef and manager where he oversaw daily operations, developed menus, prepared food, managed inventory, and trained kitchen staff. He has received awards for his lobster gumbo and jambalaya dishes from culinary competitions.

1. 52 Osborne Hill Road, Apt. 1 ● Wappingers Falls, NY 12590 ● (845) 214-3594
● tim68lloyd@yahoo.com
Courteous and respectful professional with extensive experience (30+ years) whois committed to
customer satisfaction and providing consistent, fresh, delicious meals. Proventrack recordof
exceptional food preparation, menu development, and kitchen staff management, upholding highest
standards forkitchen cleanliness, and strengthening kitchen operations while maximizing customer
base. Well-versed in inventory ordering/control and stockmanagement.
• Menu Setting • Order Synchronization • Customer Service
• Hygiene Insurance • Training • Inventory Control
• Cost Management • Scheduling • StockManagement
• Quality Control
• Recipe
Development/Amendments
• Special Event Catering
• Awarded First Placein Taste of the World at the Culinary Institute of America forLobster Gumbo
• Awarded First Placein Taste of the World at the Culinary Institute of America forJambalaya
|
Nellie Kelly’s Restaurant, 535 Haight Ave, Poughkeepsie, NY 12603| August 2008 – July 2014
• Ran day-to-day operations of restaurant
• Developed menu comprising a wide variety of foods
• Oversaw and engaged in foodpreparation and production
• Determined quantities to be cooked and servings sizes
• Developed and ensured adherence to inventory budget
• Hired, coached, and trained kitchen staff
• Ensured proper sanitation standards
|

2. Adam’s Fairacre Farms, 765 Dutchess Turnpike, Poughkeepsie, NY 12603| September 2000 – July
2008
• Ran day-to-day operations of Prepared Foods Department
• Menu planning
• Oversaw and engaged in foodpreparation and production
• Determined quantities to be cooked and servings sizes
• Catering/Special EventChef
• Ordering/Inventory Management
• Coached and trained Prepared Foods Department staff
• Ensured proper sanitation standards
|
Beekman Country Club, 11 Country Club Rd, Hopewell Jct,NY 12533| March1992 – August 2000
• Menu Planning/Daily Specials
• Catering/Special EventsChef/Manager
• Hired, trained, and coached staff
• Ordering/Inventory Management
• Ensured proper sanitation standards
Culinary Institute of America • Hyde Park,NY 1986 – 1987
Furnished on request